Description
Sriracha Tofu Stir Fry brings a zesty punch to your weeknight dinner table, packed with bold flavors that make your taste buds dance. Crispy tofu cubes tossed in spicy sauce and quick-seared vegetables guarantee a delicious meal ready faster than takeout.
Ingredients
Scale
Main Ingredients:
- 1 block (14 oz/400 g) extra-firm tofu
- 1 red bell pepper
- 1 broccoli crown
- 1 carrot
Sauce and Flavor Ingredients:
- ¼ cup sriracha sauce
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon maple syrup
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
Aromatics and Cooking Ingredients:
- 2 tablespoons vegetable oil
- 3 cloves garlic
- 1 inch ginger
- Cooked rice
Instructions
- Drain a 14-ounce block of extra-firm tofu and press out excess moisture, then slice into 1-inch cubes.
- Toss tofu cubes with 2 tablespoons soy sauce and 1 tablespoon cornstarch, ensuring each piece gets an even coating.
- Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat until shimmering.
- Carefully add coated tofu to the hot skillet, cooking for 3-4 minutes per side until golden and crispy. Transfer to a plate.
- Add another tablespoon of oil to the same skillet and introduce sliced red bell pepper, broccoli florets, and carrot.
- Stir-fry vegetables for 4 minutes, maintaining a quick tossing motion to prevent burning.
- Sprinkle minced garlic and grated ginger into the skillet, stirring for 30 seconds until aromatic.
- Whisk ¼ cup sriracha sauce, 2 tablespoons rice vinegar, 1 tablespoon maple syrup, and 1 teaspoon sesame oil in a small bowl.
- Pour sauce over vegetables and let simmer for 1-2 minutes until slightly thickened.
- Gently reintroduce crispy tofu to the skillet, coating each piece with the spicy sauce.
- Serve hot over steamed rice, ensuring an even distribution of tofu and vegetables.
Notes
- Cornstarch helps create a crispy exterior on the tofu, so don’t skip this important coating step.
- Press the tofu before cooking to remove excess moisture and help it crisp up better in the skillet.
- For a gluten-free version, swap regular soy sauce with tamari and ensure your sriracha is gluten-free.
- If you prefer less heat, reduce the sriracha amount or use a mild hot sauce to customize the spice level to your taste.
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Category: Stir-Fried
- Method: Sautéing
- Cuisine: Asian
Nutrition
- Serving Size: 4
- Calories: 230 kcal
- Sugar: 5 g
- Sodium: 580 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 0 mg